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Lentil tabbouleh
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Total Time:
30 minutes
30 minutes
Ingredients:
- 200 g puy lentils
- 1 bunch of spring onions
- 200 g ripe cherry tomatoes
- 1 large bunch of fresh flat-leaf parsley
- 1 large bunch of fresh mint
- extra virgin olive oil
- 1 lemon
Instructions:
- Start by rinsing the lentils thoroughly and boiling them in plenty of salted water until tender. Drain and let them cool. Slice the spring onions, halve the tomatoes, and finely chop the herb leaves. Combine the lentils with the spring onions, tomatoes, herbs, and 4 tablespoons of oil. Adjust the flavor with lemon juice, sea salt, and black pepper before serving.
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